Chocolate Chip Mexican Wedding Cakes

Name: Chocolate Chip Mexican Wedding Cakes
Ingredients: 1 cup (2 sticks) buttersoftened; 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2/3 cup finely chopped nuts; 2 to 2 1/2 teaspoons ground cinnamon; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

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Servings: 54

postre all desserts semi sweet chocolate

Ingredients

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1 cup (2 sticks) buttersoftened1/2 cup sifted powdered sugar1 teaspoon vanilla extract2 cups all-purpose flour2/3 cup finely chopped nuts2 to 2 1/2 teaspoons ground cinnamon2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

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Instructions

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Step 1

Preheat oven to 350º F.

Step 2

Beat butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flournuts and cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.

Step 3

Bake for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Step 4

Microwave remaining morsels in heavy-duty plastic bag or in a bowl on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervalskneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container.